Fish Curry Recipe Card

Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.

Prep Time :31-40 minutes

Cook time :16-20 minutes

Serve :4

Level Of Cooking :Easy

Taste :Spicy

Ingredients for Fish Curry Recipe

Pomfret cut into darnes 2

Coriander seeds 1 tablespoon

Cumin seeds 1 teaspoon

Scraped coconut 1 cup

Dried red chillies 8-10

Garlic cloves 8-10

Ginger finely chopped 1 inch

Cinnamon 2 inch

Cloves 5

Vinegar 1½ tablespoons

Turmeric powder 1 teaspoon

Salt to taste

Oil 3 tablespoons

Onions finely chopped 2 medium

Green chillies slit 1-2

Tamarind pulp 1 tablespoon

Fresh coriander sprigs for garnishing

Cooked red rice to serve

Method

Step 1

Take fish in a bowl. Add turmeric powder and salt and mix well. Set aside to marinate for 10-15 minutes.

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